Chiffon Biscuit
by Editorial Staff
The peculiarity of this recipe is that it always works. The ingredients are very easy to count for any amount of biscuit dough. This biscuit can be served with tea or used for cakes. A fluffy biscuit has a light juicy texture and delicate taste.
Ingredients
- Eggs – 6 pcs.
- Sugar – 200 g
- Milk – 75 ml
- Vegetable oil – 60 ml
- Flour – 200 g
- Salt – 1 pinch
- Citric acid – ¼ teaspoon
- Vanilla paste – ¼ teaspoon
Directions
- Prepare all the food you need.
- Carefully separate the whites from the yolks.
- Pour the proteins into the mixer bowl, add salt and citric acid, beat at medium speed until light bubbles form.
- Add sugar in portions and continue beating on medium speed until a stable air mass is formed.
- Mix the yolks with a fork, pour into the whites, and mix gently with a spatula.
- Then pour the sifted flour into the resulting mass in portions and mix gently with a spatula from the bottom to top so that the flour is distributed and there are no lumps. In this case, the mass should remain airy and not settle.
- Separately mix milk, vegetable oil, and vanilla, mix into a homogeneous mixture.
- Pour it into the dough, mix everything gently again.
- Pour the finished mass into a mold covered with foil; do not lubricate the sides with anything. Put in an oven preheated to 180 degrees for 30-40 minutes, check the readiness with a toothpick after 25 minutes of baking.
- Remove the finished biscuit from the oven and let cool completely to room temperature.
- Remove from the mold.
- Wrap with cling film and refrigerate for 12 hours.
- After 12 hours, the sponge cake is ready to eat and form a cake.
Enjoy your meal!
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